Month: March 2010

Low Fat Banana and Zucchini Cake

Low Fat Banana and Zucchini Cake

I have blogging little more than 2.5 years now, yet I find it tricky to phrase the first paragraph. OK, let me re-phrase, tricky to form the first line of the post. Many a times, I complete the 2nd and 3rd paragraphs for the post, 

Spicy Shankar Pali/ Tukdi/ Namakpare/ Namkeen

Spicy Shankar Pali/ Tukdi/ Namakpare/ Namkeen

TGIF! The weekend is finally here and I am so glad that this week is finally behind us. This week was particularly exhausting, with lots of activities both on the home and the work front. Added to this we have now enrolled our 4 year 

Kids Lunch Box: Multi Lentil Vegetable Appe/ Kuzhi Paniyaram

Kids Lunch Box: Multi Lentil Vegetable Appe/ Kuzhi Paniyaram

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Two of my good friends who are also moms, liked this idea of Veggie Dosa triangles that I had posted before and requested to share few more of lunch box ideas. The tricky and challenging part is not only to make a dish kid appealing but also pack in maximum nutrition in it. Also what appeals to one kid does not appeal to the other. The other two friends have shared their food ideas as well. I plan to have a post on LunchBox ideas for kids atleast once a month.

I pack lunch for DS everyday in the morning. However I do not prepare something new and pack it in his box. I experiment the dish on the kiddo first during the weekend, try to get a feel of his liking and then pack it for him during the week. Of course, there is no guarantee that just because he liked it during the weekend that he will eat it during the weekday 🙁

I tried this Appe dish last weekend and the kiddo liked it very much. The Appe/ paniyaram is a dish made by cooking batter, traditionally made from lentils and rice using a special pan/skillet/mold. Appe (Konkani) is known by various names such as Paniyaram, paddu, guliappa, gundponglu, gunta pongadalu etc.

Continue reading Kids Lunch Box: Multi Lentil Vegetable Appe/ Kuzhi Paniyaram

Wheat Flour Laddos (Churmundo/ Atta Ladoo /Pitta Undo)

Wheat Flour Laddos (Churmundo/ Atta Ladoo /Pitta Undo)

The package arrived from India without any problem and out came the treats one by one. There was Besan Laddoo, Chaklis, Tukdis, Atta Laddos, Sesame Laddos, Menthe Hittu etc all prepared and packed with love. It has been a field day for us here ever 

Ugadi Wishes (and some spring pictures)

Ugadi Wishes (and some spring pictures)

Wishing you and your family a very Happy Ugadi.  Yugadi means the start of an era and is the New Year’s Day for the people Karnataka, Andhra Pradesh. It is the New Year for the people of Maharashtra also and is called Gudi Padwa. May 

Rava Idli and Potato Saagu/ Bombay Saagu

Rava Idli and Potato Saagu/ Bombay Saagu

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Rava Idli or Rave Idli is a variation of Idli, made with Rava/ Sooji/semolina instead of the usual rice and Urad Daal.  It is a specialty of the state of Karnataka and is usually served as a breakfast item. It has been said that the popular restaurant chain, Mavalli Tiffin Room (MTR) of Bangalore invented it. Legend has it that during World War II, when rice (a key ingredient in Idli) was in short supply, they experimented with semolina as a substitute and gave us the now-famous Rava Idli.

Rava-Idli translates to semolina-idli in the Kannada language. Rava idli is served hot and is usually eaten along with Saagu and Coconut Chutney. A dash of Ghee poured on the top of Rava Idli adds to the overall taste. (Adapted from here).

Unlike a regular Idli, the batter can be prepared in an instant and does not require any grinding or fermenting. So this is more of an Instant Idli. There are many versions of Rava Idli and Saagu, but this is the one that I follow often.

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Potato Saagu Ingredients:

  • 3-4 medium potatoes
  • 1 medium Onion (chopped)
  • 3/4 cup peas
  • 2 Tomatoes
  • 4-5 Curry leaves
  • 2-3 green chillies
  • handful of chopped coriander leaves
  • Asafetida  a pinch
  • ½ tsp Turmeric powder
  • Cumin seeds
  • Mustard seeds
  • Red chilli powder (depending on taste)
  • salt, Oil

Preparation:

  • Peel the potatoes and chop into small cubes. Put them in water to avoid browning. Now cook them over the stove top or microwave along with salt.
  • Alternatively pressure cook potatoes with water and then chop into cubes. Retain the water and keep aside.
  • Take a big pan and heat oil.  Now add mustard seeds, cumin seeds, asafetida and curry leaves,
  • Add the chopped onion, green chillies and cook until the onion turns transparent.
  • Add salt, chopped tomatoes, turmeric, red chilli powder and mix well.
  • Add the cooked potatoes, peas, salt, and water from the boiled potatoes. Cover a lid and turn the flame to medium and let it boil until the whole thing becomes thick and starchy.
  • Turn off the stove and garnish with coriander leaves and serve with Rave Idli.

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Ingredients for Rava Idli: (makes about 9 medium Idli)

  • 1 cup Semolina/Rava(coarse)
  • 2.5 cups yogurt/curd (sour is preferable)
  • ½ tsp fresh ginger(grated)
  • Coriander leaves (chopped)
  • 1/4 tsp baking soda
  • Salt to taste
  • Seasoning/Tadka
  • 1 tsp Urad dal
  • 1 tsp Mustard seeds
  • Asafetida (a pinch)
  • 1-2 Green chillies(finely chopped)
  • 2-3 Curry leaves
  • Oil
  • 10-15 small Cashew pieces (optional)

  • Method for making the Idlis:
    Heat oil in a big pan. Add the mustard seeds and allow to splutter. Now add the curry leaves (cut into pieces), asafetida, urad dal, cashew pieces, green chillies and mix well.
  • Add Semolina/rava slowly to this seasoning and fry until it turns light brown and the aroma waffles through. Keep aside and allow to cool.
  • Take a bowl, add salt and whisk the yogurt.  Add this yogurt to the seasoned semolina mixture in intervals and mix well.
  • Now add baking soda, coriander leaves, and ginger to this and mix again. Keep aside for 15-20 minutes.
  • Note: If the batter is thick then add 1-2 Tbsp of water to thin it out.
  • Grease the Idli plates. Add spoonful of the batter to each of the idli plates.
  • Heat water in a pressure cooker and place the idli stand in a pressure cooker and cook covered without the whistle for 10-12 minutes.

Serve hot with a spoonful of ghee, potato saagu and with coconut chutney.

Multi-Lentil Crepes/ Lentil Dosa/ Adai

Multi-Lentil Crepes/ Lentil Dosa/ Adai

The first time I had these Adai/Lentil Dosa was at my friend Upsi’s place. Her mother had prepared it for evening snack along with Peanut Chutney and I remember tasting them and being floored. Of course, I did get the recipe from her, but not